Preheat your oven to 350°F and wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the water bath. Mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes until lightly golden, then remove from the oven and set aside. This pre-baking step helps the crust stay crisp and prevents it from becoming soggy.

Lower the oven temperature to 300°F. In a large mixing bowl, beat the room-temperature cream cheese for 1 minute until it begins to soften and become creamy—this is crucial as cold cream cheese won't incorporate properly. Add 1 1/3 cups sugar, sour cream, 1 tbsp vanilla essence, 1/2 tsp lemon zest, and 1/4 tsp salt, then beat until smooth and well combined. Add the room-temperature eggs one at a time, mixing on low speed after each addition just until incorporated. I like to add eggs slowly because overmixing at this stage incorporates too much air, which can cause cracks in the finished cheesecake.

Pour the filling from Step 2 into the cooled crust from Step 1. Place the springform pan inside a larger roasting pan, then pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan—this water bath ensures gentle, even heat distribution for a creamy texture. Bake for 1 hour at 300°F, then turn off the oven and leave the cheesecake inside with the door closed for another hour. This gradual cooling process helps prevent the top from cracking. After the hour in the turned-off oven, remove the cheesecake from the water bath and let it cool on the counter for 1 1/2 hours.

While the cheesecake cools in Step 3, blend or finely process the 16 oz of chopped strawberries with 2 tbsp cornstarch until smooth. Pour this mixture into a saucepan with 3/4 cup sugar and 1 tbsp lemon juice, then cook over medium heat for about 15 minutes, stirring occasionally, until the mixture thickens and becomes glossy—you should see it coat the back of a spoon. Remove from heat and stir in 2 tsp vanilla essence and 1/8 tsp salt. I find that cooking the strawberry mixture separately ensures a perfectly thick, jammy consistency that won't make the cheesecake soggy. Let the topping cool for 40 minutes to room temperature.

Once the cooled cheesecake from Step 3 has reached room temperature and the strawberry topping from Step 4 has cooled, spread or spoon the topping evenly over the surface of the cheesecake. Arrange the sliced fresh strawberries on top in a decorative pattern if desired. Refrigerate until ready to serve, and use a warm, damp knife between cuts to get clean slices.